CILANTRO CHIMICHURRI

Bold, zesty, and bursting with garden-fresh flavor, this Cilantro Chimichurri is our go-to green sauce for grilled meats, roasted veggies, tacos, and even grain bowls! 🌿✨

Unlike traditional chimichurri, this version leans heavily into cilantro and mint for a brighter, more herbaceous twist. Red wine vinegar adds tang, while gochugaru and red pepper flakes bring gentle warmth. It’s fresh, fiery, and finished with a zing of lime for the ultimate flavor bomb in a spoon.

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Gochugaru is a Korean red chili pepper powder with a unique balance of sweet heat and smoky depth. Unlike cayenne or crushed red pepper, gochugaru offers a rounder flavor—mild yet vibrant. It enhances this chimichurri by giving it warmth without overpowering the herbs. It’s a fantastic way to level up sauces, dressings, and marinades with a subtle kick that’s packed with personality.

Cilantro is the star here, replacing the more traditional parsley-forward base of classic chimichurri. This herb has a bright, citrusy character that shines in Latin American and Asian cuisine. Including both the leaves and tender stems adds more depth and body. Cilantro pairs beautifully with the lime, mint, and garlic in this sauce—giving it a verdant intensity that sets it apart.

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Origin Story | CILANTRO CHIMICHURRI

We first whipped up this version of chimichurri on a whim while prepping for a grilled steak night. We had a bunch of cilantro on hand from the garden, plus some fresh mint that needed using—and the results surprised us in the best way. The combination was so vibrant and flavorful, we ended up drizzling it on everything from pork chops to roasted cauliflower.

Over time, we fine-tuned the blend, adding gochugaru for complexity and a splash of lime for even more brightness. Now it’s a fridge staple—ready to spoon over just about anything. It’s bold, herbaceous, and just a little spicy—the kind of condiment that wakes up every bite.

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Tips, Serving Suggestions, and Storage Advice

• Use the stems! Cilantro stems are tender and packed with flavor—no need to remove them.

• Don't over-process. Pulse the chimichurri to keep a slightly chunky texture; you don’t want a purée.

• Let it sit. The flavors deepen after resting for 15–30 minutes—ideal for prepping ahead.

• Use fresh herbs. Avoid dried substitutes—this recipe depends on fresh herb brightness.

• Add more lime to taste. If you love a citrus-forward chimichurri, squeeze in extra lime juice.

• Swap vinegar if needed. Red wine vinegar adds tang, but white wine or sherry vinegar can work in a pinch.

• Make it a marinade. Use the chimichurri as a marinade for steak, chicken, or tofu—just reserve some for serving too.

• Drizzle generously. It’s perfect over grilled meat, seafood, roasted veggies, tacos, or even eggs.

• Store it covered. Keeps in the fridge up to 5 days. Add a thin layer of oil on top to preserve color.

• Freeze in cubes. Use an ice cube tray to freeze portions and pop them into sauces, soups, or grain bowls later.

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Unique Recipe Qualities

• Features a bold cilantro base instead of traditional parsley.

• Includes mint and oregano for depth and complexity.

• Uses gochugaru for smoky, sweet heat with mild spice.

• Lime zest and juice bring extra brightness and balance.

• Versatile sauce works as a marinade, dressing, or finishing drizzle.

• Quick to prepare—done in under 10 minutes.

• Holds up well in the fridge and freezer.

• Garden-friendly recipe perfect for using up fresh herbs.

• Naturally vegan and gluten-free.

• Elevates any dish with a burst of flavor and color.

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Cilantro Chimichurri

Ingredients:

• 2 cups fresh cilantro leaves and stems

• ⅓ cup extra virgin olive oil

• ¼ cup red wine vinegar

• 2 cloves garlic, minced

• 1 teaspoon red pepper flakes

• 1 teaspoon ground gochugaru (Korean chili flakes)

• 3 tablespoons chopped shallots

• 3 tablespoons chopped fresh parsley

• 2 tablespoons fresh oregano

• 2 tablespoons minced fresh mint

• 1 lime, zested and juiced

• 1 teaspoon kosher salt

• 1 teaspoon ground black pepper

Instructions:

1. Add all ingredients to a food processor or high-powered blender.

2. Pulse several times until the mixture reaches your desired consistency—slightly chunky is best.

3. Taste and adjust seasoning with additional salt, lime juice, or vinegar if needed.

4. Let sit for 15–30 minutes before serving to allow flavors to meld.

5. Store in an airtight container in the refrigerator for up to 5 days.

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1. Microplane Zester

2. Cuisinart Food Processor

3. Lemon Juicer

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5. Quality Knife

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6. Stainless Steel Strainer Set

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8. Large Cutting Board

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FAQ

Can I make this without a food processor?

Yes! You can finely chop everything by hand. It takes longer but yields great texture.

Is gochugaru very spicy?

Not at all. Gochugaru is mild with a fruity, smoky flavor. You can increase or decrease to taste.

Can I substitute other herbs?

Absolutely. Try basil or Thai basil in place of mint or parsley for a unique twist.

Does this work as a marinade?

Yes! It’s fantastic as a marinade for beef, pork, chicken, or tofu.

Can I freeze it?

Yes. Freeze in an ice cube tray, then transfer cubes to a bag for later use.

What’s the best vinegar to use?

Red wine vinegar is classic, but white wine or even apple cider vinegar can be substituted.

How long will it keep?

Up to 5 days in the fridge. Add a thin layer of olive oil on top to help preserve it.

Can I make it ahead of time?

Yes—and it tastes even better after it sits for a bit.

Why use both lime and vinegar?

They balance each other—vinegar brings tang, lime adds brightness and fragrance.

Is this traditional chimichurri?

Nope! It’s a fresh take inspired by the classic, using cilantro and mint for a unique spin.

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